There’s something incredibly satisfying about carving into a perfectly roasted pork joint with crackling that seriously lives up to its name. This Roast Pork with Seriously Good Crackling Recipe is one of those dishes that feels fancy but comes together in a straightforward way — making it perfect for Sunday dinners, special family gatherings, or whenever you’re craving that crispy, savory comfort food.

What I love most about this recipe is how it elevates a humble pork shoulder joint into a centerpiece dish with crackling that’s crispy and salty in all the right ways. Once you nail the crackling, you’ll wonder why you ever avoided making it at home. Plus, the gravy made from the pan juices and veggie stock rounds out every bite beautifully.

Ingredients You’ll Need

Getting the right ingredients is key to nailing that roast pork with seriously good crackling. Fresh herbs and quality pork make all the difference, and I always recommend fresh if you can, especially for the garlic and thyme.

Rolled boneless pork shoulder joint: This cut is perfect for roasting — it has just the right balance of meat and fat to keep things juicy and crispy.
Garlic: Minced fresh garlic adds a fragrant, savory boost that complements the pork beautifully.
Fresh thyme leaves: Offers a subtle earthiness that pairs well with pork. If fresh isn’t an option, dried works too.
Fresh parsley: Adds a hint of freshness — dried parsley is fine if fresh isn’t around.
Black pepper: Freshly ground pepper is best for that spicy kick.
Sea salt: Essential for seasoning the pork and, most importantly, for helping the crackling crisp up perfectly.
Chicken stock cubes: These give the gravy a rich, meaty base when dissolved in hot vegetable stock.
Vegetable stock: Using the hot stock left over from your steamed or boiled veggies helps tie the whole meal together.
Cornflour (cornstarch): To thicken your gravy so it’s silky and smooth without lumps.
Cold water: For mixing the cornstarch slurry that thickens the gravy.

Variations

One of the best things about this Roast Pork with Seriously Good Crackling Recipe is how flexible it is to suit your taste or dietary needs. I often tweak herbs or sides depending on the season, and I encourage you to experiment too.

Herb variations: I sometimes swap thyme and parsley for rosemary and sage, which gives the pork a more aromatic, almost festive note.
Spice it up: Adding a pinch of smoked paprika or a drizzle of mustard before roasting can create a deeper flavor profile.
Lean cut option: For those who want less fat, try a pork loin roast but keep an eye on the cooking time as it’s leaner.
Gluten-free gravy: Replace cornflour with arrowroot for a smooth gluten-free gravy.

How to Make Roast Pork with Seriously Good Crackling Recipe

Step 1: Prep the Pork for Perfect Crackling

Start by patting the pork skin dry with paper towels — this is crucial for crisp crackling. Then, use a sharp knife to score the skin in neat parallel lines without cutting into the meat. Mix sea salt, black pepper, minced garlic, thyme, and parsley, then rub it thoroughly all over the pork skin and into the scores. This seasoning not only flavors the meat but also draws moisture from the skin during roasting, helping it crisp up like a pro.

Step 2: Roast Low and Slow, Then Blast the Heat

Place the pork joint on a rack in your roasting pan and roast it in a preheated oven at around 160°C (320°F) for about 2.5 to 3 hours, depending on the size. This low and slow method lets the fat render patiently and the meat become tender. For the last 30 minutes, crank the oven temperature up to 220°C (425°F) to give you that seriously good crackling you’re after. Keep an eye on it so it doesn’t burn—your kitchen will smell amazing!

Step 3: Make the Gravy from the Pan Juices

Once your pork is resting (which is key to juicy meat), use the roasting pan juices as your gravy base. Pour the meat juices into a saucepan and add crumbled chicken stock cubes and hot vegetable stock. Season with salt, pepper, and optional gravy browning for that perfect color. Whisk together cornflour and cold water to make a slurry, then stir it into the gravy and cook on a gentle heat until it thickens to your liking.

How to Serve Roast Pork with Seriously Good Crackling Recipe

A white rectangular dish with a blue rim holds a layered meal starting with bright green broccolini placed on two sides of the plate. In the center, there is a thick cut of crispy roasted meat with golden-brown skin, topped with fresh sprigs of thyme. Surrounding the meat and filling the gaps are unevenly shaped golden roasted potatoes with a crunchy texture. The dish is set on a white marbled surface with a wooden board nearby holding a small white bowl of a light yellow sauce and a knife with a wooden handle visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle some freshly chopped parsley or thyme over the carved pork just before serving — it adds a pop of green and a fresh aroma that complements the rich meat. A lemon wedge on the side brightens the flavors too if you’re feeling adventurous.

Side Dishes

This roast pork with seriously good crackling loves classic sides. Think fluffy mashed potatoes, roasted seasonal vegetables like carrots and parsnips, and maybe some buttery steamed greens. I sometimes add apple sauce or a tangy red cabbage slaw to cut through the richness — trust me, it’s magic.

Creative Ways to Present

For a family occasion, I like laying the carved pork slices out on a large platter lined with crisp greens and edible flowers for a pop of color. Another fun idea is serving it family-style with bowls of sides so everyone helps themselves. It turns dinner into a more relaxed and sociable experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover pork tightly in foil or an airtight container and store it in the fridge. It stays delicious for up to 3 days, and honestly, it tastes even better the next day in sandwiches or salads.

Freezing

If you want to freeze, slice the pork first and pack it in freezer bags with as much air removed as possible. I’ve found freezing for up to 2 months keeps the flavor and texture intact — just thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop slices covered in foil in a moderate oven (around 160°C/320°F) for 15-20 minutes or until warmed through. For the crackling, it’s best enjoyed fresh but you can quickly crisp it up under a hot grill for a minute or two, watching closely so it doesn’t burn.

FAQs

What is the secret to getting seriously good crackling on roast pork?

Drying the pork skin thoroughly before roasting and scoring it properly are essential steps. Salting the skin generously helps draw out moisture so it crisps during roasting. Starting the roast low and slow then finishing with a high heat blast locks in moisture while delivering that coveted crunchy crackling.
Can I use a different cut of pork for this recipe?

Yes, you can use pork loin or leg, but keep in mind these cuts are leaner and may dry out if overcooked. Adjust roasting times accordingly and monitor carefully. The shoulder joint, as used here, offers the best balance of tenderness, juiciness, and fat for crackling.
How do I make gravy from roast pork pan juices?

After roasting, pour the pan juices into a saucepan, skim off excess fat, then add stock (like chicken or vegetable), seasonings, and a cornstarch slurry to thicken. Heat gently while whisking until the gravy reaches your desired consistency.
Can I prepare the pork ahead of time?

Absolutely! You can season and score the pork the day before, then store it uncovered in the fridge to dry out the skin further for even better crackling when roasting.
Is there a special way to store leftover roast pork?

Store leftovers wrapped tightly in foil or an airtight container in the fridge for up to 3 days. For longer storage, slice and freeze in sealed bags. Reheat gently to retain juiciness and, if possible, crisp up the crackling under a grill before serving.

Final Thoughts

This Roast Pork with Seriously Good Crackling Recipe holds a special place on my table — it’s that golden ticket to a hearty, satisfying meal that everyone looks forward to. I hope you give it a try and find as much joy in the crackle and tender meat as I do. Remember, practice makes perfect, so don’t get discouraged if your first crackling isn’t picture perfect. Keep at it, and soon you’ll have your own foolproof method for a standout roast that’ll wow your family and friends.

Roast Pork with Seriously Good Crackling Recipe